This pantry-friendly vegan stew features a hearty mix of beans, mushrooms and kale in a spice-infused tomato based sauce. A healthy and delicious dish, packed full of goodness!
Spicy 3-Bean Kale Stew
1/4 cup olive oil
1 large yellow onion, diced
3 celery ribs, chopped
4 garlic cloves, minced
1/2 pound cremini mushrooms, sliced
2 tablespoons paprika
1 tablespoon ground turmeric
1 teaspoon dried oregano
1 teaspoon cayenne
1 cup vegetable broth
1 tablespoon maple syrup
1 (796 mL) can crushed San Marzano tomatoes
1 (540 mL) can navy beans, drained/rinsed
1 (398 mL) can black eyed peas, drained/rinsed
1 (398 mL) can butter beans, drained/rinsed
1 large kale bunch, stems removed/coarsely chopped
1/2 cup cilantro, chopped
Salt and pepper to taste
Heat olive oil in a large dutch oven over medium-high heat.
Add onion, celery, mushrooms and garlic, and cook for 5 minutes. Add spices and cook for 1 minute.
Add tomatoes, broth, beans and maple syrup, season with salt and pepper, and bring to a boil. Simmer for 45 minutes (or until desired consistency), then stir in the kale. Cook for 3 minutes.
Adjust the seasoning based on your preference, and serve into bowls. Top with fresh cilantro.
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